Institute of Good Manufacturing Practices India

  • Faculty of Food Safety and Quality®
  • Global accredited training & certification provider
  • Approved by Quality Council of India (QCI) & Accredited Vocational Institution of Ministry of HRD, Government of India
  • Approved Training Institute of Food Safety and Standards Authority of India (FSSAI)
  • Recognized by Department of Industrial Policy & Promotion, Ministry of Commerce & Industry, Government of India
  • An ISO 9001:2015 Certified Organisation registered under The Societies Registration Act,1860 Government of India
  • Empanelled under Ministry of Horticulture and Food Processing, Government of Uttar Pradesh
  • Affiliated with Life Sciences and Food Industry Sector Skills Council (SSC) set up by National Skill Development Corporation (NSDC)
  • Conferred with QUALITY COUNCIL OF INDIA (QCI) – D.L. SHAH NATIONAL QUALITY AWARD & ASSOCHAM Services Excellence Award 2017


The Food industry in the world is witnessing a great revolution as the there are now more and more market players coming up to produce world class. There is a wide awakening in the global economies to feed their populations with safe food to ensure public health.

The food safety culture is now established in most of the economies of the world with its foundation laid on the HACCP system. If the HACCP is well researched and highly specific then the risks probability for any particular hazard in food is highly minimized.

HACCP which stands for Hazard Analysis and Critical Control Points is a risk based approach to prevent the occurrence of potential food borne hazards.

The risk based controls have to be applied in order to maintain safety of food in the food industry, retail establishments, catering and hospitality industry. The basic tool applied is the HACCP that ensures the production of safe food.

Food safety can be easily compromised if there is an absence of risk based controls in a food related organization. This is so much so that the Food and Drug Administration has specifically given a HACCP for juice and juice related products and also the seafood which if not implemented the food products would be considered adulterated in US. The Codex Alimentarius Commission has given the HACCP standards as well.

Thus identifying the scope of implementation and the need for experienced, knowledgeable professionals the FFSQ has brought this certification programme in HACCP that ensures to fulfill the industry needs and gives the participants adequate knowledge about the HACCP system and its implementation in one's firm.

Industry Certificate in HACCP